Red Pepper & Goat Cheese Frittata
A frittata is a baked omelet, far easier because it lacks that pesky step of flipping it. Frittatas appeared on the Saturnia, a fashionable Italian cruise ship in the post-WWII years. The dish was an elegant lunch on transatlantic crossings and became a U.S. craze when The New York Times ran the first English-language recipe in 1952.
Ingredients
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8 eggs
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2 tablespoons finely chopped fresh oregano
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1/2 teaspoon salt
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1/4 teaspoon freshly ground pepper
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2 tablespoons extra-virgin olive oil
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1 cup sliced red bell pepper
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1 bunch scallions , trimmed and sliced
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1/2 cup crumbled goat cheese
Directions
1.
Position rack in upper third of oven; preheat broiler.
2.
Whisk eggs, oregano, salt and pepper in a medium bowl. Heat oil in a large, ovenproof, nonstick skillet over medium heat. Add bell pepper and scallions and cook, stirring constantly, until the scallions are just wilted, 30 seconds to 1 minute.
3.
Pour the egg mixture over the vegetables and cook, lifting the edges of the frittata to allow the uncooked egg to flow underneath, until the bottom is light golden, 2 to 3 minutes. Dot the top of the frittata with cheese, transfer the pan to the oven and broil until puffy and lightly golden on top, 2 to 3 minutes. Let rest for about 3 minutes before serving. Serve hot or cold.
Tip:
MAKE AHEAD TIP: Let cool, cover and refrigerate for up to 1 day; serve cold.
Nutrition information
Calories 179, Total Fat 13 g, Saturated Fat 4 g, Monounsaturated Fat 7 g, Cholesterol 286 mg, Sodium 326 mg, Carbohydrate 4 g, Fiber 1 g, Protein 11 g, Potassium 200 mg. Daily Values: Vitamin A 25%, Vitamin C 60%. Exchanges: Vegetable 1,Medium-Fat Meat 1.5,Fat 1.5
Percent Daily Values are based on a 2,000 calorie diet
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